For everyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years. A Dictionary of Japanese Food will prove an invaluable reference source. Definitions in standard dictionaries -akebia for akebi, sea cucumber for namako, plum for ume- can be inadequate, misleading or wrong. At long last, here is a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food.
Date Published:
1995 - 1996
Main title:
A dictionary of Japanese food : ingredients and culture
Creator:
Hosking, Richard, author
Language:
JapaneseEnglish
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